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Dear Common Thread CSA Members,
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| | Astrid in the garlic with cucumber kaleidoscope |
The garlic is in! It's a gorgeous crop this year. We did a wider plant spacing this year and they are bigger than usual. Thanks to John, Julie, Lowell and Carly for helping to bring it in!
We love this time of year when we have plenty of zukes and cukes, the eggplant and peppers have come in and the tomatoes are starting to blush.
The full sized onions have come in! We have early maturing yellow and red varieties that we can harvest with green tops now. We'll start pulling them in soon to dry them down.
We've been enjoying the cauliflower a lot. We usually steam it and put a little butter on it. Asher's mom Terry made a delicious cauliflower soup tonight. It was milk based with potatoes. Tiernen's mom Rebecca made a similar soup with cauliflower, fennel and dill that sounded delicious.
Melissa had a cold beet salad at lunch the other day with a very tasty dressing that she also uses on other salads.
Melissa's dressing recipe:
3 Tb almond butter
2 tsp tumeric
some garlic
2 tsp of fresh ginger, cut small
1/4 cup plus 2 tsp lemon juice
1 Tb honey
I am loving grilled zucchini and eggplant both as is for dinner and the next day in a sandwich with cheese. It is the time of year to start pulling out your zucchini recipes. Here is one of our favorite:
Chocolate zucchini cake:
2 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
½ cup cocoa powder
1 ½ tsp baking soda
1 tsp cinnamon (optional)
¾ cup butter
2 cups sugar
3 eggs
2 tsp vanilla
2 tsp grated orange peel (optional)
2-3 cups grated squash (depending on how moist you want it)
½ milk, buttermilk, yogurt or sour cream
optional- ½ cup nuts
½ cup chocolate chips for top
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs. Stir in vanilla, orange peel, zucchini and milk. Combine dry ingredients. Stir dry into wet until just mixed. Stir in nuts if using. Pour into greased 9" x 12" pan. Sprinkle chocolate chips on top. Bake 1 hour.
Yours in the field,
Wendy and Asher
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